Pintxos: Cod Toast with "Piperrada"

Ingredient Amount
Salt cod, soaked and desalted according to package instructions 50 g
Piquillo peppers, patted dry and sliced 5 each
Lettuce leaf, diced 1 each
Mayonnaise 2 Tbs.
Onion, sautéed with 1 clove garlic in olive oil until soft 1/2 each
Balsamic vinegar reduced to syrup for garnish
Baguette slices, 1/2 inch thick 4 each
Onion, julienned and fried to crisp 1 each


  1. In a pot, place cod and onion. Cover with water and bring to a boil for one minute. Remove fish and, when cool, crumble into a bowl.
  2. Add 4 of the sliced peppers, lettuce, and mayonnaise to the fish. Mix well.
  3. Divide the mixture amongst the baguette slices. Top each with a slice of red pepper, the fried onion, and a drizzle of the reduced balsamic vinegar.

Additional tips

Recipe credit: Chef Patxi Bergara of Bar Begara in San Sebastian, Spain

© 2018 The Culinary Institute of America